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Starbucks Copycat: Low-Carb Pumpkin Cream Cheese Muffins

Craving a Starbucks pumpkin cream cheese muffin but on a keto diet? Look no further! In this video, I'll show you how to make a delicious and low-carb copycat version that's sure to satisfy your sweet tooth. We'll use simple, keto-friendly ingredients to create a moist and flavorful muffin with a creamy, tangy cream cheese filling. Plus, I'll share some tips and tricks to make this recipe a breeze. I will also show you some substitutions if you aren’t following a strict keto diet but still wanting it sugar free and grain free So, grab your apron and let's get baking! #keto #lowcarb #pumpkin #muffins #starbucks #copycat #recipe Here is the links i talked about As an Amazon Associate, I earn from qualifying purchases Celtic salt https://amzn.to/42aNnqA Allulose https://amzn.to/3uIHLUu Yacon syrup https://amzn.to/3svTJ6u Ingredients Muffins 1/2 Cup Butter 1 1/2 Cups Almond Flour 1/2 Cup Coconut Flour 2 tsp Baking Powder 1 tsp Baking Soda 1 1/4 tsp Celtic Salt 2 tap Cinnamon 1/2 tsp Turmeric 1/4 tsp Nutmeg 1/4 tsp Cloves 1 1/2 Pure Pumpkin 3 Eggs 1/2 Cup Keto Maple Syrup (or Regular Maple syrup if your not concerned about carb count) 1/4 Cup Brown “Sweetener” (I use monk fruit mixed with 2 tsp Yacon syrup but you could also use molasses) Ingredients Cream Cheese Filling 1 8oz Package of Cream Cheese 1/2 Cup Heavy Whipping Cream 1/4 Cup Powdered Sweetener (I Used Allulose) 2 tsp Vanilla 1/4 Cup Coconut Flour Directions Start by making your brown sweetener Mix together your fourth of a cup of fruit and then add in one to 2 tsp of Yacon Syrup. Mix it together using your hands. Next mix together all the dry ingredients and set aside Then mix the eggs and sweetener for 30 seconds and add the rest of the wet ingredients Combine both wet and dry ingredients Fill into muffin pans Directions for the cream cheese filling Whip the cream cheese until it’s nice and soft, making sure to scrape down the sides Add all the other ingredients and whip until it is fluffy. Place into a Piping bag Fill each muffin with about one to 2 tablespoons of cream cheese filling Bake at 325° for 45 minutes If you have leftover filling, add it to the top when it’s finished Store in the refrigerator Enjoy 😊